Silver Medal, 2008 San Francisco Chronicle Wine Competition "Pal...Read more...
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This is a very fun bottle. It is a light weight Rhone blend but has this huge infusion of oak. The combination is very interesting. This is defi... Read more
Soft Rhone blend, made of grenache, syrah, and mourvedre. Blueberries, black plum and floral aromas followed by black and blue fruit flavors. Read more
Stunningly good value on this outstanding Roussanne/Marsanne blend. True gold in color. Aromas of white peach and pear. Palate has peach, pear, app... Read more
This is a very fun bottle. It is a light weight Rhone blend but has this huge infusion of oak. The combination is very interesting. This is definitely not a traditional style wine but it did peak my curiosity.
Soft Rhone blend, made of grenache, syrah, and mourvedre. Blueberries, black plum and floral aromas followed by black and blue fruit flavors.
Stunningly good value on this outstanding Roussanne/Marsanne blend. True gold in color. Aromas of white peach and pear. Palate has peach, pear, apple, and a really nice streak of minerality, all built on a well-structured frame with the acidity in perfect balance with all those round flavors. Try to find a Hermitage that delivers this quality at this price.
Silver Medal, 2008 San Francisco Chronicle Wine Competition "Pale gold to straw color. Rich and lush in its aromatics with scents of ripe and roasted stone fruits (apricot & peach) married with vanilla, butterscotch, and oak. The palate confirms the nose offering a semi-lush texture that never becomes cloying thanks to a healthy dose of natural acidity and a complimenting minerality. Nicely done!" - BevX Check out the reviews on CellarTracker.com! Check out the accolades for the 2005 vintage! Food Pairings: Just About Anything! How about BUFFALO? Hearty salads - risottos - pork - Thai - seared ahi - sweet & sour SPAM! 750ml $24.00 Geek Sheet Data for 2006 Sierra Foothills (click here for printable PDF Geek Sheet) (learn more! check out our Geek Sheet Cheat Sheat) Tasting Notes These tasting notes are often based on the winemaker's notes. Well, this time he told me that this had aromas of apricots and butter. Have you ever buttered an apricot? Just weird if you ask me. Then he goes on to mention creamy flavors of pear and truffles. Okay, now we have apricots and butter and pears and mushrooms. Is this insane or what? Well, I can tell you that this is a lot yummier than that, and has body and character almost like a red wine. And it will even lay down for a few years. How cool is that? Production Notes The 2006 is a Rhône-white wine blend with one seriously Twisted attitude!! The fruit for this wine is grown at two different vineyards. The Sumu Kaw Vineyard in El Dorado brings us the Marsanne, Roussanne and Viognier. Elevation at the vineyard is 2800 feet. These vines are planted on a steep West-Northwestern slope on a ridge banked by a pine forest on the morning/east side, making it one of the cooler spots in an otherwise warm climate region. The vines are on a Vertical Shoot Positioned trellis system (VSP) in order to maximize sun exposure to the leaf canopy. Soils at the site are sandy loam with moderate nutrient levels. The second is the Tanner vineyard here in Calaveras. From the Tanner Vineyard comes the much more rare Rolle varietal, also known as Vermentino. Brothers Dick and Ron Tanner, along with their sister Judie Block and their families, are extremely committed to learning from their vineyard and tweaking wherever necessary each and every year. Upon reaching the winery, the fruit was gently crushed and then allowed to soak on the skins for a short time in order to gain some complexity. After an hour, the fruit was pressed to remove the clear juice from the skins and seeds. After pressing, the wines were inoculated with a Rhone yeast strain and the yeast monitored throughout fermentation to ensure optimal yeast viability. The Viognier, Rolle and Roussanne was barrel fermented in 20% new French oak which adds to the mouthfeel and completes the nutty flavors. The lees was stirred extensively. The Marsanne was fermented slowly at a temperature of 58 degrees. After 17 days and near the end of primary fermentation, we began stirring the lees in the barrels vigorously every week to enhance mouthfeel, for an additional 8 weeks and the wine was bottled after a full 6 months in wood. TECHNICAL NITTY GRITTY Varietals & Vineyards: 41% Marsanne from the Sumu Kaw Vineyard 34% Roussanne from the Sumu Kaw Vineyard 19% Rolle from Tanner Vineyard 6% Viognier from Sumu Kaw Vineyard Harvest Date: For four lots? Are you kidding?? Oak Program: 20% new French oak 80% neutral oak Food Pairings: Just About Anything! how about BUFFALO? hearty salads - risottos - pork - Thai - seared ahi - sweet & sour SPAM!
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